Green Curry Spaghetti Squash with Apple Chutney

If you’ve looked through the archives of recipes on this site, you may have noticed a distinct lack of spaghetti squash. It’s not that I don’t like it but when given the choice, I’ll choose a hard squash I can use for multiple purposes. Acorn and Butternut squash cube well, which I love for so many meals while spaghetti squash is rather, well, spaghetti like. However, I’m trying to add it into my rotation of weekly squashes and using it in ways that other squash can’t be used.

I’ve also been asked a few times why I cook squash the way I do (cut side down with water in a pan). This is partially because that’s how my mother cooked squash but also because I’ve found it keeps the squash extremely moist. This is great for spaghetti squash and when wanting to make puree from other varieties (I use this technique when making pumpkin puree- works like a charm!)

Store bought green curry paste can be used in place of making your own but I highly recommend giving the homemade variety a shot. The flavors are amazing and it’s really not too hard to throw together. The only ingredient that may be slightly difficult to find is lemongrass but many local grocery stores carry it!

Instructions

Preheat oven to 400˚. Slice spaghetti squash in half and scoop out the seeds. Place each squash piece cut side down in a pan and fill the pan with 1/4″ of water. Roast until the squash is tender, 40-50 minutes. Remove from oven and let cool slightly.

In a medium pot, heat olive oil for apple chutney. Add in onions and ginger, cooking until fragrant, 3-4 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until apples and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat.) Add more water if chutney is too thick. Remove from heat and let sit until ready to serve.

Scoop out spaghetti squash and toss with desired amount of green curry sauce. Serve with favorite grains, a spoonful of the chutney, and a dollop of greek yogurt (if desired.)

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Comments

i’ve always been rather freaked out at the idea of spaghetti squash… i just don’t want my spaghetti to feel hurt, like i’m replacing it. am i being ridiculous? this recipe looks fabulous though. it has been way to long since i got some curry into me.

I’m in the same boat with you on hard squashes over the spaghetti varietal. Last year I bought it accidentally (silly me) and my fiance didn’t really know how he felt about the whole experience! And – I also cook my squash cut side down with water because my mother taught me to do so!

For the last 25 yrs I’ve raised spaghetti squash in my garden for my family, neighbors & me & root cellars Thank you for topping the charts as an alternative to pasta This is definitely a greater boost to an individuals physical health.